Peach Chutney • Recipe


This recipe was originally published in Louisiana Cookin’ Magazine

Photo by Cary Bass, via Wikimedia Commons

Photo by Cary Bass, via Wikimedia Commons

  • 2 quarts finely chopped, peeled, pitted
  • Peaches (about 20 medium)
  • 3/4 cup raisins
  • 1/2 cup chopped onion (about 1 medium)
  • 2 cups brown sugar
  • 1/8 cup mustard seed
  • 2 1/2 cups cider vinegar, 5% acidity
  • 1 tablespoon ground ginger
  • 1 teaspoon salt

Prepare canning jars and lids according to manufacturer’s instructions.

Combine all ingredients in a large saucepot.

Cook slowly until thick, about 40 minutes, stirring frequently.

Carefully pour hot chutney into hot jars, leaving 1/4-inch head space. Make sure that the rims of the jars are wiped
clean before placing the lids on. Adjust lids for processing in a water bath.

Process for 10 minutes in a boiling-water bath, remove and allow to cool according to canning instructions. (Canning instructions are usually found in the packing material of canning jars.)

Chef’s note: This may be stored without canning in refrigerator for up to two weeks.

 

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One thought on “Peach Chutney • Recipe

  1. Pingback: Spicing Up Your Health | OKRA Magazine

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